I've been looking for a good gluten free & vegan chocolate chip cookie recipe ever since I got into healthy eating, so almost three years and not one decent recipe. All of them were way to sweet for my teeth (and waist line) to handle. I like my chocolate chip cookies a bit thicker than most people to, chewy on the inside and crispy around the edges. That is quite hard to achieve when you're baking gluten free since there's no chewiness without gluten - well there actually is. Let me show you how.
Just by the way, this super cute mug is from Trgovina Popolna Dekoracija.
Gluten free & vegan cinnamon & hazelnut chocolate chip cookies
1/2 cup coconut oil (solid, but room temperature)
1/2 dark muscovado sugar*
1/4 cup natural cane sugar*
1/2 teaspoon vanilla extract
1 cup super fine brown rice flour**
1 cup fine hazelnut meal (flour)***
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 heaped teaspoon xanthan gum
1 dark chocolate bar - chopped into small pieces
1/2 cup chopped skinless hazelnuts
fleur de sel for sprinkling
In a large mixing bowl, cream together the sugars, coconut oil and vanilla until light and fluffy. In a smaller bowl mix together all of the dry ingredients and pass them through a sieve, so they're all very well combined - don't skip this step. Combine the two and mix until you get a soft cookie dough. Mix in the hazelnuts and chocolate pieces. Put it in the fridge for 30 minutes. Once the dough has rested, preheat your oven to 180ºC/350F. Using an ice cream scoop, scoop out your cookies onto two parchment lined baking sheets. Flatten them with the back of a measuring cup (or your hand), sprinkle with fleur de sel and bake for 15-17 minutes. They shouldn't be set, just golden brown around the edges. Let the cookies cool for at least an hour so they harden up. Enjoy with a cup of espresso. This isn't optional, seriously.
* You could use regular sugar or all natural cane sugar, but they won't be nearly as chewy
** I've succeeded using oat and white rice flour too
*** Any nut/seed meal should work here.
Brezglutenski & veganski čokoladni piškoti z lešniki in cimetom
1/2 sk kokosovega olja (trdnega sobne temperature)
1/2 sk muskavado sladkorja
1/4 sk trsnega sladkorja
1/2 žličke vanilijevega ekstrakta
1 sk fine moke rjavega riža
1 sk drobne lešnikove moke (drobno mletih lešnikov)
žlička pecilnega praška
pol žličke soli
100g nasekljane dobre temne čokolade
1/2 sk olupljenih praženih lešnikov, nasekljanih
V veliki posodi kremno stepeš sladkorja in kokosovo olje. Ko je tekstura puhasta in lahka vmešaš še vanilijo. V veliki posodi zmešaš vse suhe sestavine in jih preseješ v mokre. Zmes dobro zmiksaš, nato pa s kuhalnico vmešaš še lešnike in čokolado. Zmes daš v hladilnik vsaj za 30 minut. Pečico segreješ na 180ºC. Z zajemalko za sladoled na dva s peki papirjem obložena pekača daješ kuglice testa, ki jih nato spestaš z merilno skodelico. Posuješ jih z grobo mleto morsko soljo in jih v pečici pečeš 15-17 minut.